Cooking Steps

1. 

   Step1:Heat water, milk, butter, sugar and salt in a non stick pan over medium low heat until slightly boiling. Quickly sift in the low gluten flour and mix it with the mixing knife until there is no dry powder. Break the eggs and add them many times. Don't add too much or too little. The mixing knife lifts the batter to an inverted triangle and doesn't drop it easily. Just as shown in the figure. Put it into a flower mounting bag.

2. 

   Step2:Spread the oil paper on the baking tray. Press the mounting nozzle on one point until it reaches the size you feel you want. Preheat the oven for about 200 ℃ and 15 minutes. If it is not cooked, open a small seam or lower the oven by 20 ℃ and bake for about 10 minutes. Beat whipped cream with sugar. Don't beat. If you're afraid that you've beaten a classmate, just hit 89.

3. 

   Step3:Squeeze in the cream after you cool it, or it will all melt. Poke a small hole in the bottom with chopsticks or cut a lid with a knife. You can also add fruit granules. It's done.